salty and fresh Recipe

Steamed shad

Steamed shad

BeverlyHilpert

"The shad is roasted with ginger and purple vinegar, and the snow bowl is more than two feet long. There are peach blossoms in the south, and the flavor here is better than that of perch." This is a poem written by Song poet Su Dongpo describing shad. The shad is also called Shiyu, Sanlai, and Sanli fish. It is on the same footing as the puffer fish and swordfish. It is commonly known as the Yangtze River Three Fresh. It can be seen that it tastes delicious. According to our words, it is very fish-like, haha. The shad is rich in nutrients and rich in unsaturated fatty acids. It can lower cholesterol and soften blood vessels. It is also especially suitable for women to eat, really.
big boiled dry silk

big boiled dry silk

TristinDoyle

Da-boiled dried shredded silk, also known as boiled shredded chicken sauce, is a refreshing and nutritious dish. Its beautiful flavor has always been promoted as a beautiful dish on the table and is the best dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fanggan, and the cutting requirements are extremely precise. The fresh and fragrant flavors of various seasonings are cooked and combined into the dried tofu shredded. It tastes refreshing and appetizing, is extremely precious and beautiful, and never gets tired of eating everything. The color is beautiful, the dried silk is tender and soft, and the soup is fresh and mellow.
Yangzhou fried rice

Yangzhou fried rice

DeondreRussel

Yangzhou fried rice, also known as Yangzhou egg fried rice, was originally circulated among the people. It is said that it originated from the crushed gold rice that Yang Su, Duke of Yue in the Sui Dynasty, loved to eat, namely egg fried rice. When Emperor Yang of the Sui Dynasty inspected Jiangdu (present-day Yangzhou), he also introduced egg fried rice to Yangzhou. Later, after successive chefs and altar masters gradually innovated, he gently integrated the Huaiyang cuisine with the characteristics of "rigorous selection of materials, exquisite production, meticulous processing, emphasis on color matching, and original flavor", and finally developed into one of the famous staple foods with Huaiyang flavor. Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this delicacy and are very popular.
Vegetable and spring bamboo shoots noodles with pimples

Vegetable and spring bamboo shoots noodles with pimples

AlleneShields

Recently, LG has worked overtime every day until midnight. At night, when my son fell asleep, I opened the refrigerator to check the inventory in the refrigerator and prepared to make a late snack for LG. <br />I checked in the refrigerator. There was a small spring bamboo shoot, half carrot, and home-made snow vegetables given by my aunt who swept the tomb during the Qingming Festival. Thinking about it, these materials can just make a cake of snow plumes and pork slices. <br />This soup head with snow cabbage and spring bamboo shoots is the soup head of Pianerchuan, a famous noodle shop in Hangzhou. This soup head composed of snow vegetables, bamboo shoots slices, and lean meat is very delicious.